This thread will explore vegan products the ingredients they contain
from tim hortons
What are the ingredients of the Beyond Meat® Sausage patty?
Water, Pea Protein, Canola Oil, Refined Coconut Oil, Flavour, Rice Protein, Dried Yeast, Methyl cellulose, Mung Bean Protein, Sunflower Protein, Seasoning (spices, salt, garlic powder, yeast extract, onion powder, maltodextrin, flavour, gum arabic, sodium phosphate, paprika extract) Potassium Chloride, Apple Extract, Vinegar, Lemon Juice Concentrate, Sunflower Lecithin, Vitamins And Minerals (Niacin [B3], Pyridoxine Hydrochloride [B6], Thiamine Hydrochloride [B1], Riboflavin [B2], Folic Acid [B9], Cyanocobalamin [B12], Calcium Pantothenate, Pyridoxine Hydrochloride, Biotin, Zinc Sulphate, Ferric Orthophosphate).
Methyl cellulose
https://en.wikipedia.org/wiki/Methyl_cellulose#Chemistry
Methyl cellulose does not occur naturally and is synthetically produced by heating cellulose with caustic solution (e.g. a solution of sodium hydroxide) and treating it with methyl chloride. In the substitution reaction that follows, the hydroxyl residues (-OH functional groups) are replaced by methoxide (-OCH3 groups).
Different kinds of methyl cellulose can be prepared depending on the number of hydroxyl groups substituted. Cellulose is a polymer consisting of numerous linked glucose molecules, each of which exposes three hydroxyl groups. The Degree of Substitution (DS) of a given form of methyl cellulose is defined as the average number of substituted hydroxyl groups per glucose. The theoretical maximum is thus a DS of 3.0, however more typical values are 1.3–2.6.
Different methyl cellulose preparations can also differ in the average length of their polymer backbones.
Ingredients in Impossible burger
Water, Soy Protein Concentrate, Coconut Oil, Sunflower Oil, Natural Flavors, 2% or less of: Potato Protein, Methylcellulose, Yeast Extract, Cultured Dextrose, Food Starch Modified, Soy Leghemoglobin, Salt, Soy Protein Isolate, Mixed Tocopherols (Vitamin E), Zinc Gluconate, Thiamine Hydrochloride (Vitamin B1), Sodium Ascorbate (Vitamin C), Niacin, Pyridoxine Hydrochloride (Vitamin B6), Riboflavin (Vitamin B2), Vitamin B12.
https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/soy-protein-concentrate
Soy protein concentrates are processed selectively by removing the soluble carbohydrate from soy protein flour by either aqueous alcohol or isoelectric leaching. Soy protein concentrates contain at least 65% protein. Defatted flakes or soy flour are used as starting material. During the processing of soy concentrates, objectives are to immobilize the protein while leaching away the soluble carbohydrates, removing the strong flavor components and the flatulence sugars (stachyose and raffinose). In turn, both protein and dietary fiber contents are increased.
There are several different methods to produce soy concentrates (Lusas and Rhee, 1995):
1.
Extraction of flakes with aqueous 20–80% ethyl alcohol.
2.
Acid leaching of flakes or flour.
3.
Denaturing the protein with moist heat and extraction with water (Ohren, 1981).
Alcohol extraction produces the blandest products. Mild heat drying conditions are used in an acidic water extraction process to retain high protein dispersibility index (PDI) (Lusas and Riaz, 1995a). Isoflavone content in soy concentrate depends on whether it has been water-washed or alcohol-washed, as isoflavones are soluble in alcohol. Because of their blander flavor, soy concentrates are often preferred over soy flour. Typically, soy concentrates are used in meat patties, pizza toppings, bakery products and meat sauces.
all these lab created chemicals vs
real natural foods
stay tuned for more vegan products and ingredients
from tim hortons
What are the ingredients of the Beyond Meat® Sausage patty?
Water, Pea Protein, Canola Oil, Refined Coconut Oil, Flavour, Rice Protein, Dried Yeast, Methyl cellulose, Mung Bean Protein, Sunflower Protein, Seasoning (spices, salt, garlic powder, yeast extract, onion powder, maltodextrin, flavour, gum arabic, sodium phosphate, paprika extract) Potassium Chloride, Apple Extract, Vinegar, Lemon Juice Concentrate, Sunflower Lecithin, Vitamins And Minerals (Niacin [B3], Pyridoxine Hydrochloride [B6], Thiamine Hydrochloride [B1], Riboflavin [B2], Folic Acid [B9], Cyanocobalamin [B12], Calcium Pantothenate, Pyridoxine Hydrochloride, Biotin, Zinc Sulphate, Ferric Orthophosphate).
Methyl cellulose
https://en.wikipedia.org/wiki/Methyl_cellulose#Chemistry
Methyl cellulose does not occur naturally and is synthetically produced by heating cellulose with caustic solution (e.g. a solution of sodium hydroxide) and treating it with methyl chloride. In the substitution reaction that follows, the hydroxyl residues (-OH functional groups) are replaced by methoxide (-OCH3 groups).
Different kinds of methyl cellulose can be prepared depending on the number of hydroxyl groups substituted. Cellulose is a polymer consisting of numerous linked glucose molecules, each of which exposes three hydroxyl groups. The Degree of Substitution (DS) of a given form of methyl cellulose is defined as the average number of substituted hydroxyl groups per glucose. The theoretical maximum is thus a DS of 3.0, however more typical values are 1.3–2.6.
Different methyl cellulose preparations can also differ in the average length of their polymer backbones.
Ingredients in Impossible burger
Water, Soy Protein Concentrate, Coconut Oil, Sunflower Oil, Natural Flavors, 2% or less of: Potato Protein, Methylcellulose, Yeast Extract, Cultured Dextrose, Food Starch Modified, Soy Leghemoglobin, Salt, Soy Protein Isolate, Mixed Tocopherols (Vitamin E), Zinc Gluconate, Thiamine Hydrochloride (Vitamin B1), Sodium Ascorbate (Vitamin C), Niacin, Pyridoxine Hydrochloride (Vitamin B6), Riboflavin (Vitamin B2), Vitamin B12.
https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/soy-protein-concentrate
Soy protein concentrates are processed selectively by removing the soluble carbohydrate from soy protein flour by either aqueous alcohol or isoelectric leaching. Soy protein concentrates contain at least 65% protein. Defatted flakes or soy flour are used as starting material. During the processing of soy concentrates, objectives are to immobilize the protein while leaching away the soluble carbohydrates, removing the strong flavor components and the flatulence sugars (stachyose and raffinose). In turn, both protein and dietary fiber contents are increased.
There are several different methods to produce soy concentrates (Lusas and Rhee, 1995):
1.
Extraction of flakes with aqueous 20–80% ethyl alcohol.
2.
Acid leaching of flakes or flour.
3.
Denaturing the protein with moist heat and extraction with water (Ohren, 1981).
Alcohol extraction produces the blandest products. Mild heat drying conditions are used in an acidic water extraction process to retain high protein dispersibility index (PDI) (Lusas and Riaz, 1995a). Isoflavone content in soy concentrate depends on whether it has been water-washed or alcohol-washed, as isoflavones are soluble in alcohol. Because of their blander flavor, soy concentrates are often preferred over soy flour. Typically, soy concentrates are used in meat patties, pizza toppings, bakery products and meat sauces.
all these lab created chemicals vs
real natural foods
stay tuned for more vegan products and ingredients